Bring to a boil, down to a simmer.
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
A frittata is basically a crustless quiche. For a long time frittatas were one of Dave’s and my go to breakfasts. They are easy to make and customizable based on what you like and have. Sometimes a frittata is a great way to clean out the fridge. Another bonus is they are delicious cold, so
With everything going on right now I’m leaning into frugal and simple meals. It’s not too much of a stretch from normal for us, but I’m trying to be more mindful of my grocery trips to save on gas, and do some actual meal planning. I’m extending that diligence to my blog. This recipe actually
If you are not familiar with sunchokes, allow me to make an introduction. They are sometimes also called Jerusalem Artichokes. They are a root vegetable that looks a bit knobby almost like ginger. Their flavor is earthy, but slightly sweet, almost as if a potato met an artichoke. Their sweetness is enhanced with cooking. They
This is a hearty, satiating stew that will help get you through a cold winter day. The base is roasted and pureed cabbage and parsnip, which both have plenty of flavor. Then there are chunks of rutabaga, turnip, and carrot. Sometimes I also add potatoes, although I did not for this batch. The stew is
Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped
This slaw is everything I want in a coleslaw and more. It has plenty of crunch and tang, with added depth and heat from smoky chipotle peppers, and a touch of sweetness from crispy apples. I got the idea to put chipotle in coleslaw from Bricia Lopez. She has a recipe in her book Oaxaca:
We used to make giardinera back when I worked at Southpark. I think we served it with a charcuterie board, but I loved taking it and adding it to mixed greens for a salad for my shift meal, or just munching on it as is. It was always so refreshing, and had plenty of flavor
These “nachos” are so satisfying. They hit most of the flavors I love in real nachos, but with the added nutrition and satiating fiber of sweet potatoes. I mentioned in my Lasagna Spaghetti Squash post how I’m happy to incorporate extra vegetables into my meals when I can. While I’ll never turn down a good
It’s officially grilling season, friends! We may not be able to have all of the get-togethers and potlucks yet, but we can still eat well. This pasta salad is the first of a three summery side dishes I have in the works for the near future. I love pasta salads. I appreciate that there are
Down to a Simmer 